Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
29 K
1 hour 45 min.
Easy
3 pieces
4 IngredientsLast modified on: January 30th 2022
For 3 pieces, you will need:
- 1
12 Pears - 2
30 g vanilla sugar - 3
750 ml blackcurrant liqueur - 4
1 kg 50 g "moelleux" cake batter - Total weight: 3,990 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
The blackcurrant poached pears
Peel 12 Pears, cut lengthways into 4 (or 8) and remove the core.Stage 2 - 2 min.
Put into a saucepan, scatter 30 g vanilla sugar over and mix well.
Stage 3 - 10 min.
Cover and leave to cook gently on low heat for 10 minutes.
Stage 4 - 1 min.
Add 750 ml blackcurrant liqueur to the pear juice now accumulated in the pan.
Stage 5 - 30 min.
Leave uncovered to poach for about 30 minutes until the liquid in the pan has reduced by around half and the pears are reaching "confit" stage.
Leave to cool, then drain, but keep the juice.
Leave to cool, then drain, but keep the juice.
Stage 6 - 3 min.
Assembling the cake
Preheat the oven to 390°F (200°C).Butter a loaf tin, then pour in half the moelleux batter.
Stage 7 - 4 min.
Carefully arrange the drained pears in a tightly-packed and even layer.
Stage 8 - 2 min.
Pour the remaining moelleux batter on top.
Stage 9 - 2 min.
Stand the tin(s) on a baking sheet, cut a split along the top of each cake if possible...
Stage 10 - 40 min.
...and bake for 30 to 40 minutes.
Stage 11
Turn out while still hot and leave to cool on a wire rack.
Remarks
The quantity of crème de cassis is only a guide. You will need enough to just about cover the pears.
And to drink?
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=120 % | 4,140 RDI=290 % | 1,120 RDI=130 % | 5,860 RDI=220 % | 24,550 RDI: 220 % |
| Per 100 g | 10 RDI=3 % | 100 RDI=7 % | 30 RDI=3 % | 150 RDI=5 % | 620 RDI: 5 % |
| Per piece | 140 RDI=40 % | 1,380 RDI=100 % | 370 RDI=40 % | 1,950 RDI=70 % | 8,180 RDI: 70 % |
How much will it cost?
- For 3 pieces : $13.85
- Per piece : $4.65
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
"Moelleux" cake batter
You can get more informations, or check-out other recipes which use it, for example: Leopard cake, Little cakes with a chocolate and hazelnut centre, ... See them all 2
Blackcurrant liqueur
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pears in red wine with blackcurrant , ... See them all 2
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Croissant dough apples, Quince and apple compote, Blackberry and almond fondant tart, Pear and strawberry verrine with tiramisu cream, ... See them all 83
Pears
Like these other recipes: Apple and pear tart, Pear, grapefruit and pistachio tart, Pear sorbet, Caramelized pear custard tart, Pear and chocolate tart with a hint of mint, ... See them all 20
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